Mexican Hot Chocolate Cookies
Summary
| Yield | |
|---|---|
| Source | Mel Walstrome |
| Prep time | 30 minutes |
| Cooking time | 14 minutes |
| Total time | 44 minutes |
Ingredients
1 1⁄2 cups
flour 1⁄4 cups
unsweetened cocoa powder (dutch process) 1 teaspoon
cinnamon 1⁄2 teaspoons
salt 1⁄4 teaspoons
cayenne pepper 1 teaspoon
baking soda 1⁄2 cups
unsalted butter 1 cup
dark brown sugar (packed) 1
egg (room temp) 1 teaspoon
vanilla extract 12 ounces
semi-sweet chocolate (61% cacao chopped, 2.3 cups) 1⁄2 cups
turbinado sugar (optional)Instructions
1. Preheat oven to 325. Whisk together flour, cacao, cinnamon, salt, cayenne, and baking soda.
2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 min. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated.
3. Roll dough into 1-inch balls (each 1 heaping teaspoon). Gently roll each in turbinado sugar to coat. Place 2 inches apart on parchment lined baking sheet. Bake until surfaces crack slightly, 11 to 14 min. Let cool 5 min on sheets. Then transfer to wire racks.
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